I have a new starter - 100% hydration, 30% rye and 70% white.

I am going to bake some whole wheat bread this weekend for the first
time with a starter. I have a ww recipe that calls for a poolish of 110
g water, 100 g ww flour and 1/8 t yeast.

This then goes into a sponge with an additional 525 g ww flour, 700 g
water, 1 T yeast and 1/3 c honey - 78% hydration by my calculation.

Does this sound like a reasonable plan:

Build up the starter until I have 1425 grams - the poolish and the
sponge together - while also bringing the hydration down to the 78% of
the sponge.

Let the sponge ferment - the recipe calls for 60 minutes, but I suspect
longer with the starter, right?

Then proceed with the dough development, etc.

Is there a better way?

Thanks for any suggestions.

Oh, also, do I need to convert the starter to a ww starter also, or will
it be ok with the white flour and the rye??

Again, Thanks,
Harvey